Fundamentals of Serving Safe for Food Handlers

Name: Fundamentals of Serving Safe for Food Handlers
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This course will describe the methods of protecting food from getting contaminated and the basics of the ServSafe exam.

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Learning Outcomes

In this free course, you will learn how to:

Indicate the seven different steps involved in food preparation and highlight their importance in food safety
List the storage practices for high and low-acid canned foods and meat-based items
Identify the six factors that contribute to the growth of microorganisms in the food
State the main practices concerned with personal hygiene for chefs and allergen management
Distinguish the food items into perishable and non-perishable categories
Describe the role of various organizations and certifications in ensuring food safety
Recognize the four main categories of certifications in the ServSafe program
Outline the importance of food safety and safe food handling in protecting health disasters

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